§ 25-4-102 — Sanitary regulations

The floors, sidewalls, ceilings, furniture,
receptacles, utensils, dishes, implements, and machinery of every restaurant, hotel
kitchen, and establishment or place where such food intended for sale is produced,
prepared, manufactured, packed, stored, sold, or distributed and all cars, trucks,
and vehicles used in the transportation of such food products shall at no time be
kept or permitted to remain in an unclean, unhealthful, or unsanitary condition. For
the purpose of this part 1, unclean, unhealthful, and unsanitary conditions shall be
deemed to exist if food in the process of production, preparation, manufacture,
packing, storage, sale, distribution, or transportation is not securely protected from
flies, dust, dirt, and all other foreign or injurious contamination, as far as may be
necessary by all reasonable means; or if the refuse, dirt, or waste products incident
to the manufacture, preparation, packing, selling, distributing, or transportation of
such food are not removed daily; or if all trucks, trays, boxes, buckets, or other
receptacles or the chutes, platforms, racks, tables, shelves, and knives, saws,
cleavers, or other utensils, or the machinery used in moving, handling, cutting,
chopping, mixing, canning, or other processes are not thoroughly cleaned daily; or if
the clothing of operatives, employees, clerks, or other persons therein employed is
unclean; or if all dishes, cups, glasses, knives, forks, and spoons are not thoroughly
washed in hot or running water and rinsed after each usage; or if dishes, cups, or
glasses are used which are so cracked, chipped, or broken as to be detrimental to
health; or if all ice-cream cones and straws are not securely covered.

Legislative History

Source: L. 13: p. 511, � 2. L. 21: p. 675, � 1. C.L. � 1016. CSA: C. 69, � 22. CRS 53: � 66-13-2. C.R.S. 1963: � 66-13-2.